Serves 4

Sauce lightly adapted from The Cooking Guy

• 2-4 cloves garlic, minced

• 2-3 tablespoons fresh ginger, minced

• 1-2 teaspoons sesame seed oil

• 2 tablespoons rice vinegar

• ½ cup soy sauce

• ¼ cup chicken or vegetable broth

• 1 tablespoon sriracha

• 1-2 tablespoons sugar

• 2 green onions

• 1 cup cilantro, coarsely chopped

• Olive oil

• 1 onion, diced

• 1 bell pepper, diced

• 2 medium carrots, thinly sliced in quarters

• 1 celery stick, thinly sliced (if wider pieces, halve them)

• 1 cup broccoli, broken up into small florets

• 1- 1½ cup snap peas

• ½-⅓ cup cabbage, thinly shredded

• Rice, for serving

• For garnish: drizzle of sesame seed oil, sesame seeds, red pepper flakes, cilantro, sriracha (optional)

1. In a small mixing bowl, combine the garlic, ginger, sesame seed oil, rice vinegar, soy sauce, broth, sriracha, sugar, 1 green onion, and half a cup of cilantro. Mix well until sugar has dissolved. Let sit.

2. Heat a large pan over medium-high heat. Add olive oil, and a dash of sesame seed oil, for flavor, if you desire. Once oil is hot, add onions, bell peppers, and carrots and stir occasionally until onions begin to look glassy, about 5 minutes.

3. Add celery and broccoli to pan and mix everything together well. Stir occasionally for another 5 minutes. Add sauce and mix again for another 3-5 minutes, until sauce is well mixed in with the veggies.

4. Add snap peas and cabbage and mix everything again. Make sure all of the veggies are coated in the sauce.

5. How long you let the stir fry sit is all dependent on how crunchy you like your veggies. Stir and mix the stir fir for no more than 10 minutes, or you can take the pan off the stove immediately.

6. Serve over rice and garnish, as desired.

7. Enjoy!